Update on the baking club at school

Cooking Discussions Baking, Sweets
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There are 92 members in the Google Classroom. Typically about 20-25 show up for activities. I’ve had them RSVP for them because I need a ballpark idea of how much of whatever I need. I always get some extra because, well, high schoolers. . . and there always are others who just roll in without having responded.

We had a bake sale that started this morning before school and then I just sold throughout the day in my classes, in the hall when classes were changing, and on my hall duty. We made $297 which shocked the hell out of the person in charge of the sports/club accounts. We now have over $1000 in the account. I don’t even know what to do with that. We are doing a cookie swap for the last meeting of the year. That won’t cost the club anything in terms of supplies other than paper plates and aluminum foil.

I want to get back in the kitchen in January. I’m thinking of making homemade marshmallows, having them set overnight, and then serving them with hot chocolate the next morning. We have a “share bin” in the cafeterias. The law involving school lunch is that students have to take a fruit and/or vegetable. Students who don’t want them are encouraged to put them into the bin for others to take rather than throwing them away. The extras go to the life skills class but she can’t use everything so they offered to share with the club. I’m trying to come up with something doable with apples, carrots, oranges, etc.

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2025: The Year in Review
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Morning Glory Muffins? Shredding the apple/carrot is the time-consuming part.
1 ¼ cup sugar
½ cup vegetable oil
3 eggs
2 teaspoon vanilla
2 cup flour
2 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots - about 12 oz baby cut or 6 medium, peeled & trimmed
½ cup raisins / craisins
½ cup coconut
½ cup diced raw apple

Combine sugar, oil, eggs and vanilla in large bowl; mix well and set aside. In another bowl sift together flour, baking powder, salt and cinnamon. Stir into egg mixture, stirring only until moistened (don’t over stir). Gently fold in carrots, raisins, coconut and apple. Spoon into WELL-greased muffin tins – spray PAM for baking (with flour) and use wax paper or brush to spread well - about 2/3 full. Bake at 350 degrees (F) for 25 - 30 minutes, until light golden brown.
Makes 16-18 full sized muffins

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Orange Cranberry Walnut bread - This bakes an hour, so may be beyond your time constraints
(recipe came from CH Querencia as a narrative. I reformatted to make it easier for me to use – great bread / toast)
Orange Cranberry Walnut bread

1 C walnuts, chopped (Use food processor)
16 oz. (bag) fresh or frozen cranberries, roughly chopped briefly in food processor (not pureed)

3 C flour, total (1 C flour tossed with walnuts/cranberries, 2 C flour with final stir)

1 navel orange, sliced then chopped to liquify, using food processor
- use whole orange, rind and all
1/3 C. softened butter
1 large egg
1 C. sugar
34 C. milk
3 tsp baking powder
¾ tsp salt

Preheat oven to 350 degrees. Grease 2 loaf pans and line them with parchment or waxed paper

Chop 1 cup of walnuts using food processor
Chop a 16 oz bag of cranberries just for a couple of seconds, not to puree but to chop.

Mix cranberries and walnuts with 1 cup of flour and set aside.

In food processor, process 1 whole navel orange (cut into pieces first), then add 1 large egg, 1/3 C softened butter, 1 cup sugar, 3/4 cup milk, 3 tsp baking powder, and ¾ tsp salt. Process to combine. Pour into large bowl. Add 2 cups flour. Add the floured cranberries and walnuts.

Place batter in 2 greased loaf pans lined with parchment/waxed paper. Bake at 350* about 1 hour. When done and cool, wrap in foil for 24 hours before slicing. This bread freezes well.

Use to make toast. Slice it thick so it doesn’t crumble. Good with butter or cream cheese

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Candied orange peel
Dried apple slices

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Pickle the carrot!
Not sure if hot vinegar brine is enough to sanitize the carrot; I bet others (@ricepad?) know.

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No, but you can always process them or just treat them as refrigerator pickles.

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Great idea. I just did something similar for my own breakfasts and didn’t come up with it for the club. Ugh. That’s a great way to use both apples and carrots.

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